增稠剂对嗜酸乳杆菌发酵豆乳饮料稳定性影响的研究  

Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus

作　　者：孟岳成[1] 侯晓真[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310035

出　　处：《食品工业科技》2009年第1期228-230,共3页Science and Technology of Food Industry

基　　金：浙江省重大科技专项(2006C22028)

摘　　要：利用一株自主分离的嗜酸乳杆菌研制发酵豆乳饮料,通过考察单因素对发酵豆乳饮料稳定性的影响,结合生产成本和口感,并经正交实验得出最佳的工艺配比为:果胶0.11%、CMC 0.23%、黄原胶0.05%,均质压力为25MPa。A new separation of Lactobacillus acidophilus was used for developing fermented soymilk beverage. Combined with the cost and taste,ternary quadratic rotary recursive was designed by influence curve of different parameters to precipitation rate.According to variance analysis of quadratic regress modle and ridge analysis of response surface,the optimal condition for processing was as follows：0.11% pectin,0.23% CMC,0.05% xanthan gum.And the homogenilation pressure was 25MPa.

关 键 词：嗜酸乳杆菌 发酵豆乳 稳定性 增稠剂 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]